The Weblog

This weblog contains news and the weblog entries from all the markets currently using the system.

To visit the authoring market’s website, click on the market name located in the entry’s title.

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Dawson Local Harvest:  PRODUCE on The Dawson Market!


Summer Produce Season has Arrived, with Tomatoes, Zucchini, Green Beans, Squash, Cucumbers, Blackberries and Okra ALL AVAILABLE NOW!

This is the Summer Produce we’ve all been waiting for! The Market is Open. Place Your Order Now!

Fresh Harvest, LLC:  Fresh Harvest for July 7th

Market News


Blue Honey Farm thinks that they’ll have blueberries for two more weeks. There are 100 pints available this week. To freeze: Just put the dry berries on a rimmed cookie sheet and put them in the freezer. There is no need to wash them.

We have plenty of tomatoes and cherry tomatoes this week. Purple Hull Peas and October Beans are starting to come in for the Hershbergers.

It was fantastic to watch the US Women’s soccer team win the World Cup this morning. I’m blaming the game for my depletion of energy for farming, particularly when I went to harvest the squash after the game.

The Peach Truck has freestone peaches this week. They will be set up next to us throughout the peach season.

Dozen Bakery cookies and breads, eggs, granola, honey, and coffee are in abundance.

Hemp Honey and Sorghum are available under Honey.

You have until Tuesday night to place your order.
Thanks for your support, and I will see you on Wednesday!

If you need to text me, my number is 615-838-0428.



Blueberry Cobbler
4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1 ½ cups (10 1/2 ounces) sugar
1 ½ teaspoons grated lemon zest
15 ounces (3 cups) blueberries
1 ½ cups (7 1/2 ounces) all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
2. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.
3. Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
4.Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm.

Upstate Locally Grown Market:  Upstate Locally Grown Market Reopened!

Upstate Locally Grown Market
An online Farmer’s Market

Hello to all!
This is our first newsletter in years. We are reopening Upstate Locally Grown in a new format.
To hear all about it, read on; or if you are no longer wishing to receive this email, you can go to your account page and at the bottom, unsubscribe. I believe the newsletter itself contains an unsubscribe button too. But we think you might want to join us in our continued quest to promote the local economy and to support small growers, makers, and educators.
First on the agenda is the announcement that several Southeastern experts in either foraging, herbs, permaculture, or primitive crafts are converging on Putney Farm in Honea Path SC on July 13 and 14. *It is called the Upstate Herb, Homesteading, and Foraging Festival at Putney Farm. * Featuring Green Deane, Genius at, who will teach at least 4 classes; 2 each day. You can read more about it on our market page under event reservations, but the listing will come with this newsletter as well.
Abby Artemisia, founder of the Wanderer School, and author, will be teaching on Saturday only, so be sure to register for her informative class and walk through the garden where she tells of the ten top herbs to plant in your garden and their uses.
By the founder of Meadowlark Farms School of Folk Medicine: An introduction to what you need to know to get started making your own herbal medicine. Learn what is available to you locally as well as overview of medicine making processes presented by Jennifer Galbraith
The Sacred Clown, who carves Native American Flutes from interesting pieces of wood, turning them into collector’s items, will be demonstrating how you can learn to play in a couple of minutes. (Yes, even if you think that you aren’t talented) From past experience, we know that Steve (The Sacred Clown) will be playing a few notes on the flutes that he is creating. (This is so relaxing!)
Modern Primitive Life’s James Clinkscales is offering a hands on class in the traditional Appalachian Bark Berry Basket is a beautiful and functional craft item made from tulip tree bark n this hands-on class, you will make your own bark basket to take home and use.
We have Botanists, nutritionists, Baby goats,wildlife photographers,chickens, ducks, and a Naturopath or 2, plus Permaculture Expert, Chris Sermons of Bioway Farm, Garden walks with the Putneys, Japanese Forest Bathing (fully clothed, silly.) snacks, tastings, and, oh, yes, plenty of weeds to eat, identify, photograph, and learn about.
Children accompanied by an adult are free, and a suggested $10. donation at registration gets you free bottled water, free tastes of delicious herb teas, and an entry into a door prize drawing.
The Putneys now care for a stable population of cats who happily patrol the farm for voles, moles, mice, and crickets. Any excess over costs of the event will go toward ongoing farm development and the Putney Farm Feral Farm Cat Program to ensure that they have vet fees and cost of care covered.
(No, they don’t have room for any more cats,; don’t ask. Feral cats do not allow other cats to move into their territory; they seem to know how many cats it takes to tend a farm, ;-)
About the p=. NEW Upstate Locally Grown Market:
In the new market, each grower or vendor sets his own delivery schedule and method. They may choose to have you pick up, or may choose shipping or mailing. There is no central drop-off site. Each grower/Vendor is independent and separate. For instance, Putney Farm will set a day/time for you to pick up only their products at their farm, or at a market. Other vendors may mail you event tickets or books they have offered; crafts people may choose to drop off somewhere close to where they or you live. The arrangements are up to each vendor. In this way, we can all use the same web address, all listed products go out in our newsletters, and everyone will benefit from having a central website for Upstate, Appalachian and South Eastern products.
Questions? Of course you have.
Email your vendor or Donna Putney, or write your question on your order and we will get back with you.
A reminder: when you order, check your email for your order confirmation. If no confirmation, then your order didn’t go through and is still in your shopping cart. Go back and complete your order.
You can pay ahead by clicking on the “donate” button.
if you are as excited as I am about this new concept, and if you have ideas, or want to be a vendor, first create and account on, then let’s team up.!
Best, Donna and Lenard Putney
PS: View Green Deane, the world’s most watched forager (with millions of viewings, and a fan club on Facebook) on You Tube as Eat the Weeds: (He has over 134 episodes) ;-)

The Wednesday Market:  Remember to Order

Good afternoon.

The Wednesday Market is open for orders. Please place your order by 10 p.m. Monday. Orders are ready for pick up between 3 and 6 p.m. Wednesday. See the website for this week’s product offerings. Here is the link:

We hope everyone had a festive 4th of July celebration. Our family certainly did! We made our annual pilgrimage to the mountains of North Georgia, North Carolina, and Eastern Tennessee to visit family. Just when the air in central Georgia feels too thick to breathe, we go north to find some shade and cool waters of mountain lakes, rivers, and streams. Driving through Nantahala Gorge never gets old. The kids swam in the Little Tennessee River, and we traveled to the top of Brasstown Bald to feel the cool breeze on our skin. My soul feels at home in the mountains! Every year, our children look forward to their great Aunt Sharon’s country breakfasts: bacon, sausage, biscuits, gravy, scrambled eggs, and homemade strawberry preserves. Friday night’s supper was beef pot roast, mashed potatoes, gravy, corn on the cob, coleslaw, green beans, fried squash, and cornbread. There is just nothing like the spread put out by a great southern cook – simple ingredients cooked to perfection – to make you feel truly loved!

We hope you all have a good week, and we’ll see you at the Market.



Russellville Community Market:  Ordering Closes at 10PM on the Market!

To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. You will receive a confirmation email.

Orders will be ready for pick from 4PM – 6:30PM this Tuesday at the Downtown Russellville Train Depot!

Ordering on The Market Closes at 10PM!
We are excited to welcome growers New Woodlands Farm, Allesafe, and The Cake Smith to the Market! We also have quite the variety of locally grown and produced items on the Market this week, so check out whats new, place your order, and enjoy your weekend! As always, thank you for choosing to shop and eat local.

Russellville Community Market


Miami County Locally Grown:  Join us at the Small Farm and Food Fest - Sat July 27th!!

We are thrilled to partner with Carriage Hill Metropark, an 1880s Living History farmstead in northern Montgomery County, who’s hosting a brand new event this year – the Small Farm + Food Fest on Saturday July 27th, 10am-5pm!

This one day event will focus on healthy eating and learning to be more sustainable!

Attend workshop sessions on topics such as beekeeping, growing heirloom produce, preparing quick healthy meals, cooking with a whole chicken, herbal teas, small-scale grain growing, backyard chickens, and more!

And guess who’s supplying the vendors for their farmer’s market, which will connect the workshops at the Visitor’s Center with the demonstrations at the Historic Farm? Your favorite virtual market, Miami County Locally Grown :-)

At the Farm, over 12 different stations will be set up teaching basic homesteading skills such as making butter, seed saving, weaving, making sauerkraut, and more! Plus you’ll see demonstrations in horse-drawn farming, woodworking, broom-making, and blacksmithing!

Save the date and look for more info as we get closer to this incredible Event!

You can also find the Event on their Facebook page, or ours!

Magney Legacy Ridge Farm:  CSA #14

Dear Farmily-

This weeks CSA bags will include: Cherry Tomatoes, Spring Mix, Muir Head Lettuce, Cucumbers, Basil, Parsley, Summer Squash, and Onions.

I hope everyone had a great 4th of July. Here on the farm, we celebrated by painting our floors of our new commercial kitchen project. We have been cleaning out our garage, stripping and painting floors, and putting up new wall boards. We still must add a ceiling, put up a pony wall for plumbing to be installed, install plumbing, add a new cool storage unit, and get kitchen licensed. We are very excited to get this done though, as it will open possibilities for prepared foods, and having dinners here on the farm.
This week we are featuring our cherry tomatoes. This is my all-time favorite summer veggie! I am including my recipe for Caprese Salad too. They are Sakura variety which is specifically bred for tunnels, which in the summer retain heat and moisture making the tunnels more susceptible to diseases. We are very careful in how we grow tomatoes. We trellis them to the tops of the tunnels and train the tomatoes to climb up these lines. Once they hit the top, we lower the trellis line and let the vine sit on the ground and move the line to the right. At the end of the season we usually have 15 feet of vines on the ground and plenty of space to continue to grow.
This Cucumber Caprese Salad recipe is quick and easy to make with just 5 main ingredients, and delicious on its own or mixed with pasta to make a pasta salad recipe.
• 1 English cucumber, quartered and thinly-sliced (and peeled, if you prefer)
• 1 pint cherry or grape tomatoes, halved
• 8 ounces mozzarella (baby mozzarella balls or diced mozzarella)
• 1/2 cup firmly-packed fresh basil leaves, julienned
• 1-2 tablespoons balsamic glaze, store-bought or homemade*
• sea salt and freshly-cracked black pepper
• optional: 8 ounces uncooked pasta of your choice (I used orecchiette)
1. In a large mixing bowl, combine the cucumber, tomatoes, mozzarella and fresh basil. Drizzle evenly with 1 tablespoon balsamic glaze. Then toss to combine.
2. Taste and season with salt and black pepper as needed (I used a generous pinch of each) and add more balsamic glaze if you would like.
3. Serve immediately, or cover and refrigerate for up to 1 day.
4. Optional: If you would like to add in pasta, cook the pasta according to package instructions in a generously-salted pot of boiling water until it is al dente. Drain and rinse the pasta with cold water in a colander until chilled. Then stir the pasta into your cucumber salad, adding an extra tablespoon or two of the balsamic glaze plus salt and pepper to taste.
*To make homemade balsamic glaze, just add a half cup or so or balsamic vinegar to a small saucepan. Heat over medium-high heat until it reaches a simmer. Then reduce heat to medium-low and continue simmering, uncovered, until the vinegar reduces into a glaze that is thick enough to coat the back of a spoon. Remove from heat and serve!

We are working on getting our winter squash into the ground this week as well as our new rotation of root veggies. The continued rains have made planting a frustrating endeavor. Last week we had over 10 inches of rain at the farm, and it rained every day. I am thinking we need to find an ANTI-rain dance and perform it daily this week.
Thank you for your continued support! We love seeing you every week, and hearing about how you used your veggies.
See you Thursday,
Angela and the Magney Legacy Ridge Team

Shelbyville, TN:  The market is NOW OPEN - July 5


Your Shelbyville Locally Grown Market is open. Please browse and select your items between now and Wednesday at noon.

Blueberries are now available. These won’t last long.

Here is the link to the market:

Eat healthy, shop local.

Suwanee Whole Life Co-op:  Reminder - Don't forget to order!

Just a friendly reminder, if you haven’t already placed your order, that market orders are due online by 6 pm TODAY. Order now so you don’t forget :-)

Click Here to Place Your Order For WEDNESDAY pick up in Suwanee

Thank you for placing your order and supporting local farms and businesses!

Conway, AR:  Opening Bell: Shiitakes, Lettuce, Chicken, Fried Pies!

Good afternoon!
Thanks to Wendy Mytar for sampling some of her delicious home baked goods on Friday. Early shoppers got a chance to pick up some of her breads and cookies too.

Take your next barbecue to the next level with some Italian or Cajun bratwurst from Bar C family Farm. Only $6 for four big links. Also, lots of chicken listed this week. Stock up while you can.

We have a good variety of vegetables in season now: potatoes, squash, green beans, tomatoes, peppers…

Be sure to SEARCH for your favorite items using the search field. We have over 600 items available now!

Most items are listed by 6pm Sunday, but check back again before the market closes Tuesday night to see if any other items are ready to be harvested for you! Eat fresh! Eat local! Eat for better health!

And save your eggshells throughout the week for the laying hens! :-)

The market is now OPEN for orders. Click here to start shopping:

Please check your email a few minutes after you place your order to make sure you get an order confirmation. Thanks!